Forktionary

Banana Cream Pie Vegan Recipe

Indulge in this creamy, dreamy Vegan Banana Cream Pie! This recipe uses a simple, delicious filling made with tofu for a surprisingly rich and decadent texture. Topped with fresh banana slices and toasted almonds, it's the perfect vegan dessert for any occasion. Get ready for rave reviews! (Uses recipe #253747 for the pie crust and recipe #219030 for the optional topping.)

Prep Time 45 mins
Cook Time 20 mins
Calories 210.8 kcal
Protein 15g
Rating 1.0 (1 Reviews)
Banana Cream Pie Vegan 17

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Banana Cream Pie Vegan

  • 1/2 cup vegan granulated sugar
  • 2 tablespoons arrowroot flour
  • 2 cups non-dairy milk (such as soymilk)
  • 1/4 teaspoon salt (such as sea salt)
  • 1 teaspoon banana extract
  • 14 ounces firm or extra-firm tofu
  • 2 medium bananas, thinly sliced
  • 1/4 cup sliced almonds
  • 1 single 9-inch vegan pie crust
  • favorite vegan whipped topping (optional)

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Banana Cream Pie Vegan? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Banana Cream Pie Vegan

  1. Prepare your favorite single 9-inch vegan pie crust (recipe #253747) and blind bake according to package directions or your recipe. Let cool completely.
  2. In a medium saucepan, whisk together 1/2 cup granulated sugar and 2 tablespoons arrowroot flour.
  3. Gradually whisk in 2 cups non-dairy milk and 1/4 teaspoon salt.
  4. Cook over medium heat, stirring constantly, until the mixture thickens significantly (about 5-7 minutes).
  5. Remove from heat and stir in 1 teaspoon banana extract.
  6. Drain 14 ounces firm or extra-firm tofu and blend in a food processor until completely smooth and creamy.
  7. Add the creamed tofu to the warm pudding base and blend using an immersion blender until perfectly smooth and creamy.
  8. Pour the cooled pudding into the cooled pie crust.
  9. Arrange thinly sliced bananas (about 2 medium bananas) decoratively on top of the filling.
  10. Roast 1/4 cup sliced almonds in a 375°F (190°C) oven for 8 minutes, or until lightly browned. Watch carefully to prevent burning.
  11. Let the almonds cool slightly before sprinkling over the pie.
  12. Refrigerate the pie for at least 2-3 hours to allow the filling to set completely.
  13. Top with a dollop of your favorite vegan whipped topping (recipe #219030, optional).
  14. Enjoy your delightful vegan banana cream pie!

Nutrition Information (Approximate per serving)

Sodium

10 g

Sugar

89g

Fat

3g

Carbs

12g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts Tofu & Tempeh Recipes American Vegetarian Vegan Baking

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Preparation Pies And Tarts Desserts Pies Dietary